If you have ever dreamed of mastering a classic comfort food that bursts with flavor yet feels incredibly luxurious, then this Gordon Ramsay Beef Stroganoff Recipe is your new kitchen soulmate. This dish combines tender strips of beef with a creamy, tangy sauce enriched with rich beef stock, Dijon mustard, and sour cream. The luscious sauce clings perfectly to tender egg noodles, making every bite utterly satisfying. It’s a true testament to how simple ingredients can come together to create something truly spectacular that is perfect for weekday dinners or special occasions alike.
Ingredients You’ll Need
Every ingredient in this dish plays a vital role, from the rich beef tenderloin that forms the hearty base to the silky sour cream that adds just the right tang and creaminess. Having these essentials on hand means you’re well on your way to stove-top magic.
- Olive oil: Adds a smooth base for searing the beef and sautéing the onions.
- Beef tenderloin (1 pound): The star protein that stays tender and juicy after quick cooking.
- Onion (1 medium, finely chopped): Brings sweetness and depth as it softens.
- Garlic (2 cloves, minced): Infuses the sauce with its unmistakable aroma and warmth.
- Paprika (1 tablespoon): Provides a subtle smoky and mildly sweet flavor to the sauce.
- White wine (1/2 cup): Used to deglaze and add a tangy complexity to the sauce.
- Beef stock (1 cup): Deepens the richness and balances the creaminess.
- Heavy cream (1/2 cup): Gives the sauce its signature luscious texture.
- Dijon mustard (2 tablespoons): Adds a sharp, tangy lift that cuts through the richness.
- Salt and black pepper: Essential seasoning for a well-rounded flavor.
- Butter (1 tablespoon): Used to create the roux for thickening the sauce.
- Fresh parsley (2 tablespoons, chopped): Brightens the dish with a fresh herbal note.
- Flour (1 tablespoon): Helps thicken the sauce into velvety perfection.
- Sour cream (1/2 cup): Blends in at the end for creaminess and that classic Stroganoff tang.
- Egg noodles (1/2 pound): The perfect vehicle to soak up all the savory goodness.
How to Make Gordon Ramsay Beef Stroganoff Recipe
Step 1: Sear the Beef
Start by heating the olive oil in a large pan over medium-high heat. This creates the perfect hot surface to quickly brown your beef tenderloin strips on all sides, locking in their juices for maximum tenderness. Once browned, set the beef aside to rest while you prepare the sauce.
Step 2: Build Flavor with Onion, Garlic, and Paprika
Using the same pan, sauté the finely chopped onion until softened and translucent. The goal here is to coax out its natural sweetness to balance the rich sauce. Add minced garlic and paprika, cooking briefly until fragrant—this step unlocks the warm, smoky undertones that make the dish irresistible.
Step 3: Deglaze with White Wine
Pour in the white wine to deglaze the pan, gently scraping up all those delicious browned bits stuck to the bottom. This not only cleans up your pan but also infuses the base of your sauce with bright acidity and complexity as the wine reduces by half.
Step 4: Create the Sauce Base
Add beef stock and bring the mixture to a simmer, building a rich foundation. Once simmering, lower the heat and stir in heavy cream and Dijon mustard, integrating their creamy and tangy notes smoothly into the sauce. Season with salt and black pepper, then let it gently thicken for several minutes.
Step 5: Make and Add the Roux
In a smaller pan, melt butter over medium heat and whisk in flour to create a roux. Cooking this mixture for a minute or two removes its raw flour taste and gives the sauce body. Slowly whisk the roux into the simmering Stroganoff sauce to achieve that irresistibly thick and velvety texture.
Step 6: Combine Beef and Finish Sauce
Return the beautifully seared beef to the sauce pan, coating each strip in the creamy mixture and letting it warm through for a couple more minutes. Remove from heat and gently fold in sour cream to achieve the final, signature creaminess and subtle tang that define Gordon Ramsay Beef Stroganoff Recipe.
Step 7: Prepare the Egg Noodles
While your sauce comes together, cook the egg noodles according to the package instructions until tender yet firm. Drain and toss these golden noodles straight into your sauce, ensuring every strand is lavishly coated in that luscious Stroganoff goodness.
Step 8: Garnish and Serve
Finish by sprinkling freshly chopped parsley over the top for a fresh, colorful contrast. Serve your creation immediately and revel in the warm, comforting flavors with every bite.
How to Serve Gordon Ramsay Beef Stroganoff Recipe
Garnishes
Fresh parsley is the classic choice to add a pop of color and a gentle herbaceous note that cuts through the richness. For an extra indulgence, a light drizzle of sour cream on top invites creaminess and makes the presentation pop.
Side Dishes
This dish shines alongside simple sides like steamed green beans or roasted asparagus, which offer a crisp contrast to the silky Stroganoff. A fresh green salad with a tangy vinaigrette can also complement and lighten the meal, creating a well-rounded plate.
Creative Ways to Present
For a playful twist, serve the Stroganoff over creamy mashed potatoes or even a bed of garlic sautéed spinach. Alternatively, present it in individual rustic bowls garnished with microgreens or edible flowers for a dinner party wow factor.
Make Ahead and Storage
Storing Leftovers
Leftover Gordon Ramsay Beef Stroganoff Recipe keeps well in an airtight container in the fridge for up to 3 days. The flavors even deepen overnight, making it a perfect next-day lunch that tastes like you just cooked it.
Freezing
While the sauce can be frozen, the texture of the cream may change slightly after thawing. If you plan to freeze, store the beef and sauce separately from the noodles to prevent them from becoming mushy. Freeze in airtight containers for up to 2 months.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent curdling. Adding a splash of beef stock or cream can help revive the sauce’s creamy texture. Avoid microwaving at high power to keep the beef tender and the sauce smooth.
FAQs
What cut of beef is best for Gordon Ramsay Beef Stroganoff Recipe?
Beef tenderloin is ideal because of its tenderness and quick cooking time. However, you can also use sirloin or ribeye strips for a more budget-friendly option with plenty of flavor.
Can I substitute heavy cream with something lighter?
You can try using half-and-half or a mixture of milk and sour cream, but keep in mind the sauce will be less rich and creamy. Be gentle with heat to avoid curdling when using lighter dairy.
Is wine essential in this recipe?
White wine adds acidity and complexity that enhances the sauce’s flavor. If you prefer not to use alcohol, substitute with extra beef stock and a splash of white grape juice or apple cider vinegar for brightness.
How thick should the Stroganoff sauce be?
The sauce should be creamy but thick enough to coat the back of a spoon and cling to both beef and noodles. The roux and sour cream help achieve this perfect consistency.
Can I make this recipe gluten-free?
Absolutely! Use gluten-free flour or cornstarch for the roux and opt for gluten-free egg noodles or rice noodles to keep everything tasty and safe for gluten-free diets.
Final Thoughts
I genuinely believe once you try this Gordon Ramsay Beef Stroganoff Recipe, it will become one of your go-to dishes when you want a meal that feels both comforting and a little fancy. It’s straightforward to make yet packed with layers of flavor that have everyone asking for seconds. So grab those ingredients, put on your apron, and dive into this heartwarming, creamy feast—you won’t regret it!
Print
Gordon Ramsay Beef Stroganoff Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
Description
Gordon Ramsay’s Beef Stroganoff is a classic Russian-inspired dish featuring tender strips of beef tenderloin cooked in a creamy, flavorful sauce made with paprika, white wine, beef stock, Dijon mustard, and sour cream. Served over egg noodles and garnished with fresh parsley, this hearty and comforting meal is perfect for a satisfying dinner.
Ingredients
Beef and Sauce
- 2 tablespoons olive oil
- 1 pound beef tenderloin, cut into strips
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon paprika
- 1/2 cup white wine
- 1 cup beef stock
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon butter
- 1 tablespoon flour
- 1/2 cup sour cream
- 2 tablespoons fresh parsley, chopped
Pasta
- 1/2 pound egg noodles
Instructions
- Heat the oil: Heat 2 tablespoons of olive oil in a large pan over medium-high heat to prepare for browning the beef.
- Cook the beef: Add 1 pound of beef tenderloin strips to the pan and cook for about 2-3 minutes until browned on all sides, developing rich flavor.
- Set beef aside: Remove the browned beef from the pan and place it on a plate to keep warm.
- Sauté the onion: In the same pan, add 1 medium finely chopped onion and sauté for 3-4 minutes until softened and translucent.
- Add garlic and paprika: Stir in 2 cloves minced garlic and 1 tablespoon paprika, cooking for 30 seconds until fragrant to build the sauce base.
- Deglaze the pan: Pour in 1/2 cup white wine, scraping the pan’s bottom to lift any browned bits, and flavor the sauce.
- Reduce wine: Let the wine simmer and reduce by half over 2-3 minutes, concentrating its flavor.
- Add beef stock: Stir in 1 cup beef stock and bring the mixture to a simmer to combine flavors.
- Add cream: Lower heat and mix in 1/2 cup heavy cream until fully incorporated into the sauce.
- Season and add mustard: Stir in 2 tablespoons Dijon mustard, then season with salt and black pepper to taste.
- Simmer sauce: Let the sauce simmer for 3-4 minutes to slightly thicken and meld the flavors.
- Make a roux: In a separate small pan, melt 1 tablespoon butter over medium heat.
- Add flour to roux: Sprinkle in 1 tablespoon flour and whisk constantly for 1-2 minutes to cook out the raw taste and create a thickener.
- Thicken sauce: Slowly pour the roux into the simmering sauce while stirring continuously to thicken the sauce further.
- Return beef to sauce: Add the beef strips back into the pan, stirring to coat evenly, and cook for an additional 2 minutes to blend flavors.
- Add sour cream: Remove the pan from heat and stir in 1/2 cup sour cream until the sauce is smooth and creamy.
- Cook noodles: Prepare 1/2 pound egg noodles according to package instructions; drain and set aside.
- Toss noodles in sauce: Add the cooked noodles to the beef sauce and toss to coat evenly.
- Garnish: Sprinkle 2 tablespoons fresh chopped parsley over the stroganoff for a fresh finish.
- Serve: Serve immediately while hot for the best flavor and texture. Enjoy your classic Gordon Ramsay Beef Stroganoff!
Notes
- Use beef tenderloin or sirloin for the best texture and flavor.
- Be careful not to overcook the beef strips to keep them tender.
- White wine can be substituted with additional beef stock if desired.
- Heavy cream and sour cream add richness; for a lighter version, use lower-fat dairy alternatives.
- Egg noodles work best, but you can substitute with other pasta types if preferred.
- Make sure to cook the roux thoroughly to avoid a floury taste in the sauce.
